Pairs well with Maghaz Mutton Karahi
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Maghaz Mutton Karahi
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A rich and flavorful Pakistani dish featuring tender mutton cooked with spices, tomatoes, yogurt, and mutton brain, delivering deep flavor and a special Eid celebration meal.
00:50:00 total
Serves 5
medium
Main Various
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Ingredients
- Water - 1 cup (for blending with garlic, ginger, and green chillies)
- Garlic cloves - 10-12 cloves (whole, for blending)
- Ginger - 2-inch piece (for blending)
- Green chillies - 2-3 (for blending)
- Cooking oil - 4 tablespoons
- Mutton mixed boti - 800 grams (mixed cuts of mutton)
- Himalayan pink salt - 1.5 teaspoons (or to taste)
- Butter - 80 grams
- Red chilli powder - 1.5 teaspoons (or to taste)
- Cumin seeds - 1 teaspoon (roasted and crushed)
- Karahi masala - 1 tablespoon
- Turmeric powder - 0.5 teaspoon
- Coriander seeds - 2 teaspoons (roasted and crushed)
- Tomatoes - 3 medium (pureed)
- Yogurt - 0.5 cup (whisked)
- Mutton brain - 2 pieces (deveined and cleaned)
- Ginger - 1 inch (julienne)
- Dried fenugreek leaves (Kasuri methi) - 1 tablespoon
- Fresh coriander - 2 tablespoons (chopped)
- Green chillies - 3-4 (whole or sliced)
- Black pepper - 1 teaspoon (crushed)
- Ginger - for garnish (julienne)
- Fresh coriander - for garnish (chopped)
Instructions
- Prepare blended spice water: In a jug, add water, garlic, ginger, and green chillies. Blend well and set aside.
- Cook mutton with spices and butter: In a wok or karahi, add cooking oil, mutton, Himalayan pink salt, and butter. Cover and cook on medium flame until butter melts. Mix well and then cook on high flame for 4-5 minutes.
- Add blended spice water and dry spices: Add the blended garlic water, red chilli powder, roasted and crushed cumin seeds, karahi masala, turmeric powder, and roasted crushed coriander seeds. Mix well.
- Add tomato puree and cook until tender: Add pureed tomatoes, mix well, bring to a boil, cover, and cook on low flame until mutton is tender, about 40-45 minutes.
- Add yogurt and cook until oil separates: On low flame, add whisked yogurt, mix well, then cook on high flame until oil separates.
- Add mutton brain and finishing spices: Add mutton brain, julienne ginger, dried fenugreek leaves, fresh coriander, and green chillies. Mix well and cook on high flame for 4-5 minutes until oil separates.
- Add black pepper and final cooking: Add crushed black pepper, cover, and cook on low flame for 4-5 minutes.
- Garnish and serve: Garnish with julienne ginger and chopped fresh coriander. Serve hot.
